Tests on the patented Rotho-Noxys system controlled by Dr. Fulvio Mattivi of the Mach Foundation, Centre for Research and Innovation, Food Area, San Michele all’Adige Trento.
In-house testing was performed with the help of oenologist Mario Pojer at the Azienda Agricola Pojer & Sandri, in Faedo (TN), during the 2009 wine harvest.
The varieties chosen were Traminer Aromatico (TA), Muller Thurgau (MT) and Sauvignon Blanc (SB).
Each batch of grapes was randomised, chilled and divided into two lots using procedures aimed at obtaining a nitrogen processing atmosphere with levels of oxygen equal to or less than 1%.
Each variety was crushed, comparing feeding using the Rotho-Noxys with feeding of the whole grape clusters into the press.
The whole grape clusters were fed from above, inertized under vacuum and processed in nitrogen.
The grape clusters were crushed to obtain a must yield of 70%, using a programme of up to 1.8-2.0 bars.
The pumped grape crushing programme was shortened and the pressure was reduced (about 1.5-1.6 bars) until an identical must yield was obtained. Identical quantities of sulphur dioxide and ascorbic acid were used for the two tests on the same variety. The quantities used were about 3 g/quintal SO2 and 2 g of ascorbic acid per TA and MT (double for the SB).